Butternut Squash Zucchini Soup

Healthy Butternut Squash Zucchini Soup. Loaded with chopped butternut squash, zucchini, carrots, and celery, this healthy soup has a delicious natural broth. A flavorful autumn soup that will make everyone warm and happy, and best of all, this butternut squash zucchini soup is vegan, dairy-free, low-fat, and low in calories.

Healthy Butternut Squash Zucchini Soup…

  • It is soothing and delicious-tasting with every spoonful.
  • It is good for the soul soup – and I know this soup will warm your hearts. 
  • It’s easy to make and perfect for everyone to enjoy during the fall and winter seasons.

Butternut Squash Zucchini Soup is made with water and flavored with carrots, celery, parsley, and garlic.  These vegetables make this soup very tasty and healthy for you!

Butternut Squash Zucchini Soup by 2sistersrecipes.com


As with most of our soup recipes, we always start with the basics by sauteing the vegetables before adding any liquids.

The only prep work involved is rinsing and chopping the vegetables. Our method of sauteing the vegetables for a few minutes will infuse all of the flavors together while they soften.

After adding water to the mixture of vegetables,  you only need to simmer on a low flame and stir the soup occasionally for 20 minutes. Then serve.  The soup should take about 30 to 40 minutes to cook in total.

There’s no need to add a lot of seasonings to make the broth flavorful.  A good healthy bunch of chopped parsley, along with some salt, black pepper, and a dash of cayenne pepper will do the job.

A plastic container of chopped squash. by 2sistersrecipes.com.

Butternut Squash Zucchini Soup is a healthy and effortless meal for any occasion. It also makes a fantastic starter dish for dinner parties and holidays.

Here are some Great Tips!

  • In order to save time and speed things up, you may be able to find the butternut squash “already cubed” for you in most supermarkets.
  • Important TIP! No matter how many chopped vegetables are in the pot, always add enough water to reach the same level as the vegetables and not go over.

 A close-up photo of the Butternut Squash Zucchini Soup in a white bowl.  by 2sistersrecipes.com


Ingredients needed for Butternut Squash Zucchini Soup:

  • Olive Oil – extra virgin olive oil is preferred.
  • Garlic – 4 cloves sliced or minced.  Garlic helps bring the flavors together.
  • Carrots – 4 medium-sized carrots, peeled and sliced. A must!
  • Celery – 4 stalks of celery sliced.  Celery adds a lot of flavors.
  • Zucchini – you will need at least 3 to 4 medium sizes.
  • Butternut Squash – 3 to 4 cups cubed (about 1-inch cubes) is plenty to give this soup its flavor and beautiful color.  I always buy containers of already cubed butternut in order to save lots of time.
  • Italian Parsley – a chopped handful is needed.  I prefer fresh Italian parsley for this recipe.
  • Water – is the only liquid you will need, and only enough to only cover the vegetables, and at the same level in the pot.
  • Seasonings – as with all our soups, some salt, black pepper, and a dash of cayenne pepper will bring the flavors together.  Just before serving, always taste the soup, and adjust the seasonings as needed.

Directions to Make this Healthy Butternut Squash Zucchini Soup… (*full printable recipe card below!)

For this recipe, there are 3 easy steps to making this soup:

      1.  Saute all the vegetables together for at least 10 minutes with a little olive oil, stirring occasionally.

      2.  Next, pour in the water, cover it with a lid, and bring it to a boil.

      3.  Then lower the heat and simmer for about 20 minutes, stirring occasionally.  Then serve.

Healthy Butternut Squash Zucchini Soup by 2sistersrecipes.com

Soup happens to be our ‘go-to meal’ during the fall and winter months. 

It’s our favorite time of year when we can put on a cozy warm sweater, and fuzzy slippers, and cozy up on the couch with a bowl of warm soup.

It’s what we love about the fall!

Butternut Squash and Zucchini Soup is a delicious fall recipe with beautiful orange, amber, and gold colors.

It’s easy to meal prep this dish ahead of time and it reheats well. Pair this soup with a loaded beef quesadilla and you’ll have a fabulous meal. You can also freeze leftovers for later.

So let’s cozy up with a delicious bowl of warm soup!  …and enjoy!!

…Don’t forget to save this PIN to your Soup or Dinner Board! 

Healthy Butternut Squash Zucchini Soup by 2sistersrecipes.com

Looking for more delicious soup recipes like this one?  You may want to try some of these:

Finally, more delicious ideas and recipes for Butternut Squash… 

Yield: 6 servings

Healthy Butternut Squash Zucchini Soup

Butternut Squash Zucchini Soup by 2sistersrecipes.com

Healthy Butternut Squash Zucchini Soup is a perfect combination of vegetables in a delicious broth. A flavorful autumn soup that will make everyone warm and happy. Best of all it's vegan, low fat, and low in calories.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 Tbsp. extra virgin olive oil
  • 4 garlic cloves - sliced
  • 4 carrots - peeled and chopped
  • 4 stalks of celery- chopped
  • 3 medium-size zucchini - chopped
  • 3 to 4 cups cubed butternut squash
  • 1/2 cup freshly chopped Italian parsley
  • 3 to 4 cups of water
  • dash cayenne pepper
  • 1/2 tsp. kosher salt
  • fresh ground black pepper to taste


  1. Rinse and clean all the vegetables, then chop.
  2. In a large soup pot, heat olive oil on medium-low heat. Add the garlic and saute garlic for about 1 minute.
  3. As you chop each vegetable, toss them into the pot with the garlic sauteing. Stir occasionally. Toss in chopped parsley too. Saute all the vegetables together on low heat, stirring occasionally, for about 10 minutes, until all the vegetables are softened.
  4. Next, pour in 3 to 4 cups of water ( just enough water, the same level as the vegetables), add in the salt and cayenne pepper.
  5. Cover and simmer soup for 20 minutes, or until the butternut squash and zucchini are tender and softened. If you need additional broth to this soup, just add in a little more water.
  6. Turn off heat, taste, and season with salt and black pepper, to taste.
  7. Serve in individual soup bowls. Serve warm.
  8. Yields: 4 to 6 servings


Keep in mind, the time to cook the soup does not include the time of prep and chopping the vegetables.

Nutrition Information:


6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 122Total Fat: 5.1gCarbohydrates: 19gFiber: 5gSugar: 6.5gProtein: 3.1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Nutrition Facts
Serving size: 1 serving
Servings: 6
Amount per serving 
% Daily Value*
Total Fat 5.1g7%
Saturated Fat 0.8g4%
Cholesterol 0mg0%
Sodium 296mg13%
Total Carbohydrate 19g7%
Dietary Fiber 5g18%
Total Sugars 6.5g 
Protein 3.1g 
Vitamin D 0mcg0%
Calcium 105mg8%
Iron 1mg8%
Potassium 886mg19%

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Hello friends!  Are you cooking with us?  If you make our healthy butternut squash zucchini soup, let us know and leave a comment and a star rating below!  Sharing your experience and insights will help all our readers, and it helps us too.

You may snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest if you like. We’d love to see what you cook and share your photos with the world!  πŸ™‚

Thanks for stopping by! 

Happy and Healthy Cooking!  πŸ™‚

xo anna and liz

anna and liz selfie

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  1. Thanks, Susan.

    I added a 28 oz can of fire roasted diced tomatoes, a few vegetable bouillon cubes, and 8 oz of orzo pasta.

    When serving, I topped it with grated Parmesan cheese.

    It was delicious!

    1. That is awesome, Patrick! Welcome to our recipe blog, it’s so nice to meet you. So glad to hear you adapted our recipe and made it your own. And it was a success! thanks again so much. πŸ™‚

  2. It took me 3 hours to get to the consistency and look that you have on your picture, not sure hour you get it under 20 minutes.

    1. Hello Oxana, So glad you tried my recipe. So sorry, it took you longer than If your vegetables were cubed (about 1-inch) and sauteed for 10 minutes to soften before all the liquid goes in and then bring to a boil, and simmer the soup for 20 minutes, (as it is stated in the recipe) then that would be enough to achieve the correct outcome as in my photos. I don’t know why it took 3 hours. I make this soup often and it turns the same every time, about 30 minutes to cook in total (not including the prep work).
      Please let me know if you try it again, how it turns out the second time. πŸ˜‰

      1. Thank you for your reply. Maybe the problem is in the pot i used, it was more tall than flat, the taste is so good and i will definitely try again!

        1. So happy to hear! Please stay in touch and keep cooking and baking! We love to inspire everyone to try different recipes. Have a great weekend! πŸ™‚

  3. Here too! Thanks so much Susan! Stay warm and healthy, that is our goal these days ….

  4. This sounds so hearty delicious and healthy! I am a huge fan of butternut squash and it is going to be chilly soup weather this week.